Yes, I'm doing Whole 30. I will get to that in a separate post. But right now, I NEED to share this recipe with you before I die from excitement.

Recently we were at our friends Kate and Kevin's house and had some delicious Buffalo chicken meatball subs. My whole family fell in love with them and have been asking me to try to make them ever since. So last night, I tried my best to replicate our friends' recipe. I think I did ok! Here you go. Since I'm doing Whole 30, this recipe is compliant, but trust me you will love it even if you're not following any restricted diet!

This recipe feeds 4 people, but I suggest doubling it and freezing some. You're going to want them again. Soon.

Buffalo chicken meatballs

Buffalo sauce:

1 clove garlic minced and divided into two bowls (half will be for the meatballs)

1/2 cup clarified butter

1/2 cup refined coconut oil

3/4 cup hot sauce (I like Franks)

1 Tbsp apple cider vinegar

In a small saucepan on low, heat the butter and coconut oil until they become liquid. Turn off the heat. In the bowl that has half a minced garlic clove, stir together the hot sauce, garlic, and vinegar. Whisk in the melted butter and oil until the sauce is smooth. Put aside.

Meatballs:

1 Tbsp olive oil

1 lb ground chicken

1/4 cup almond flour

2 Tbsp Whole 30 approved mayonnaise

1 Tbsp minced onion

Half of the saved minced garlic

1 Tbsp dried parsley

2 tsps Buffalo sauce

Salt and pepper

Mix all meatball ingredients together (except olive oil) and form small 1 inch meatballs. Heat olive oil in a pan and lightly brown meatballs for about 4 minutes turning frequently to keep their shape. Place all the meatballs in a baking pan (they will not be completely cooked yet) and drizzle some more Buffalo sauce over them. Bake at 400° for about 10 minutes. Serve over a bed of arugula with Whole 30 ranch dressing, more Buffalo sauce and some celery sticks. Or, try this super easy and colorful celery slaw!

Celery Slaw

4 stalks of celery cut into thin half circle pieces

1 or 2 radishes sliced thin

1 carrot grated

1/4 cup Whole 30 mayo

1 Tbsp white vinegar

salt and pepper

Mix all ingredients together in a bowl and serve immediately or put in the fridge until dinnertime.

Of course, if you're not doing Whole 30 and want to put these meatballs on a roll, go right ahead! Let me know what you think.

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Whole 30 Buffalo chicken meatballs and celery slaw

Yes, I'm doing Whole 30. I will get to that in a separate post. But right now, I NEED to share this recipe with you before I die from excitement.

Recently we were at our friends Kate and Kevin's house and had some delicious Buffalo chicken meatball subs. My whole family fell in love with them and have been asking me to try to make them ever since. So last night, I tried my best to replicate our friends' recipe. I think I did ok! Here you go. Since I'm doing Whole 30, this recipe is compliant, but trust me you will love it even if you're not following any restricted diet!

This recipe feeds 4 people, but I suggest doubling it and freezing some. You're going to want them again. Soon.

Buffalo chicken meatballs

Buffalo sauce:

1 clove garlic minced and divided into two bowls (half will be for the meatballs)

1/2 cup clarified butter

1/2 cup refined coconut oil

3/4 cup hot sauce (I like Franks)

1 Tbsp apple cider vinegar

In a small saucepan on low, heat the butter and coconut oil until they become liquid. Turn off the heat. In the bowl that has half a minced garlic clove, stir together the hot sauce, garlic, and vinegar. Whisk in the melted butter and oil until the sauce is smooth. Put aside.

Meatballs:

1 Tbsp olive oil

1 lb ground chicken

1/4 cup almond flour

2 Tbsp Whole 30 approved mayonnaise

1 Tbsp minced onion

Half of the saved minced garlic

1 Tbsp dried parsley

2 tsps Buffalo sauce

Salt and pepper

Mix all meatball ingredients together (except olive oil) and form small 1 inch meatballs. Heat olive oil in a pan and lightly brown meatballs for about 4 minutes turning frequently to keep their shape. Place all the meatballs in a baking pan (they will not be completely cooked yet) and drizzle some more Buffalo sauce over them. Bake at 400° for about 10 minutes. Serve over a bed of arugula with Whole 30 ranch dressing, more Buffalo sauce and some celery sticks. Or, try this super easy and colorful celery slaw!

Celery Slaw

4 stalks of celery cut into thin half circle pieces

1 or 2 radishes sliced thin

1 carrot grated

1/4 cup Whole 30 mayo

1 Tbsp white vinegar

salt and pepper

Mix all ingredients together in a bowl and serve immediately or put in the fridge until dinnertime.

Of course, if you're not doing Whole 30 and want to put these meatballs on a roll, go right ahead! Let me know what you think.